Page 76 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented
P. 76
S weet is where American pies live—in the lattice
tops and double crusts and the fruits and creams
that dwell beneath them. Start with a decision
about the crust: Do you want it über flaky? I’d go
with quick puff. Flaky and tender? The obvious
choice is the all-butter pie dough. Just tender and
keeps its shape? Try the part-butter/part-
shortening pie dough. Sweet? That’s the perfect
